Preparation
Blend, Thin, Chill
- Blend the base: In a blender or food processor, combine 1 ripe avocado, 1/2 cup whole milk yogurt, 1 full 2-oz can anchovy fillets with their oil (8-10 fillets), 1 tbsp rinsed capers, 2 small garlic cloves, 3 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, and 1/3 cup grated Pecorino Romano. Blend until smooth.
- Emulsify: With the blender running, drizzle in 2 tbsp extra-virgin olive oil until fully incorporated and glossy.
- Adjust the texture: Add buttermilk as needed, gradually until you reach your desired texture: thick and creamy for dip, or looser and pourable for dressing.
- Taste and balance: Season with freshly ground black pepper to taste. If needed, add additional lemon juice for brightness, or additional yogurt or avocado to mellow the flavor, a little at a time to taste; these adjustments are beyond the measured base ingredients.
- Chill: Cover and chill at least 30 minutes before serving so the flavors settle. Top with extra Pecorino Romano to taste if desired.